Orange Chicken with Scallions

By roxy21

Ingredients

• 1 large navel orange
• 1 tbs soy sauce
• 1 tbs rice vinegar
• 2 tsp brown sugar
• 1/8 tsp crushed red pepper flakes
• 1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
• 3/4 tsp salt
• 2 large egg whites
• 1/3 cup cornstarch
• 3-4 tbs canola or peanut oil
• 4 scallions, trimmed and thinly sliced (keep whites and greens separate)

Preparation

Step 1

Using vegetable peeler, shave the zest from the orange in long, wide strips. Juice the orange into a small bowl and mix with the soy sauce, rice vinegar, brown sugar, and red pepper flakes.

Sprinkle the chicken with 1/2 tsp of salt. In mini chopper or food processor, process egg whites, cornstarch, and the remaining 1/4 tsp salt until smooth.

In a medium bowl, toss the chicken with the cornstarch batter.

Heat 2 tbs of oil in a 12 inch non-stick skillet or large stir-fry pan over medium high heat until simmering hot. Using tongs, transfer half the chicken to the pan. Reduce heat to medium and cook, flipping every minute or so, until the chicken browns and crisps all over and is firm to the touch, 3 to 4 minutes.

With clean tongs, transfer to a paper-towel-lined plate. Add the remaining chicken and repeat.

Put the orange zest strips in the skillet and cook, stirring, until they darken in spots, 15 to 30 seconds. Stir the orange juice mixture and add to the pan. Let boil for 10 seconds and then add the chicken and scallion whites. Cook, stirring often, until sauce reduces to a glaze and the chicken is cooked through, 1 to 2 minutes. Serve sprinkled with the scallion greens.